Editing Sashimi (section)

== Varieties ==
{{See also|List of sushi and sashimi ingredients}}
[[File:A paradise for seafood lovers (41175057760).jpg|thumb|A large variety of sashimi being sold in [[Hokkaido]]]]

Popular main ingredients for sashimi include:
* {{nihongo|[[Salmon as food|Salmon]] | 鮭 |Sake}}
* {{nihongo|[[Squid as food|Squid]] | いか |Ika}}
* {{nihongo|[[Shrimp and prawn as food|Shrimp]] | えび |Ebi}}
* {{nihongo|[[Tuna as food|Tuna]] | マグロ |Maguro}}
* {{nihongo|[[Mackerel as food|Mackerel]] | さば |Saba}}
* {{nihongo|[[Japanese horse mackerel|Horse mackerel]] | あじ |Aji}}
* {{nihongo|[[Octopus (food)|Octopus]] | たこ |Tako}}
* {{nihongo|Fatty [[Tuna as food|tuna]] | おおとろ |Ōtoro}}
* {{nihongo|[[Japanese amberjack|Yellowtail]] | はまち |Hamachi}}
* {{nihongo|[[Scallop]] | ほたて貝 |Hotate-gai}}
* {{nihongo|[[Sea urchin as food|Sea urchin]] | ウニ |Uni}}

Some sashimi ingredients, such as octopus, are sometimes served cooked given their chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw. ''[[Tataki]]'' (たたき or 叩き, 'pounded') is a type of sashimi that is quickly and lightly [[seared]] on the outside, leaving it raw inside.<ref>{{Cite web |title=Nigiri vs. Sashimi: What is the difference between Nigiri and Sashimi? |date=29 November 2020 |url=https://www.difference101.com/nigiri-vs-sashimi/ |access-date=2021-04-15}}</ref>

=== Ingredients other than raw fish meat ===

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Food cut into small pieces and eaten with wasabi and soy sauce may be called sashimi in Japan, including the following ingredients. Like bamboo shoots, the food is enjoyed raw to appreciate the freshness, and producers and farmers offer those sashimi at their properties in top season. Some of the vegetables are enjoyed as thin sliced strips and called sashimi while they resemble fish meat, like avocado as salmon and konnyaku as puffer fish.

Less common, but not unusual, sashimi ingredients are vegetarian items, such as [[Yuba (food)|yuba]] (bean curd skin), and raw red meats, such as [[beef]] (known as ''gyuunotataki'') or [[horse meat|horse]] (known as ''basashi'').<ref name="Mouritsen 2009 p. 296">{{cite book | last=Mouritsen | first=O.G. | title=Sushi: Food for the Eye, the Body and the Soul | publisher=Springer | year=2009 | isbn=978-1-4419-0618-2 | url=https://books.google.com/books?id=RJxuV-0eT4UC&pg=PA296 | access-date=13 May 2019 | page=296 | quote= basashi – sashimi made from raw horse (uma).}}</ref> [[chicken (food)|Chicken]] "sashimi" (known as ''toriwasa'') is considered by some {{who|date=January 2014}} to be a delicacy; the [[Nagoya#Cuisine|Nagoya]] [[Cochin (chicken)|kōchin]], [[France|French]] ''[[Bresse (chicken)|poulet de Bresse]]'' and its American derivative, the [[blue foot chicken]], are favored by many for this purpose, as, besides their taste, they are certified to be free of ''[[Salmonella]]''.{{Citation needed|date=January 2014}} Chicken sashimi is sometimes slightly braised or seared on the outside.<ref name="chicken" />

;Vegetable
* [[Avocado]]: served as "avocado sashimi", it is considered to have a texture similar to raw or slightly salted fatty salmon. It is eaten with wasabi soy sauce.
* [[Bamboo shoot]]s: farmers of bamboo grove serves [[takenoko]] in course menu, and sashimi is almost always entered during the high season of harvest.<ref>{{Cite journal |title= Takenoko no sashimi |journal= Fuji Take-rui Shokubutsuen Hokoku: The Reports of the Fuji Bamboo Garden |oclc= 5178838299|pages = 95–98|last = Muroi |first = Hiroshi|location= [[Gotemba, Shizuoka]] |issn = 0287-3494|publisher= Nihon takesasa no kai|date= July 1983|number = 27|language=ja }}</ref><ref>{{cite journal |last=Ikenami |first=Shotaro |author-link=Shōtarō Ikenami |date=June 1989 |title=Kenyaku shobai hocho-gonomi: takenoko no sashimi hoka 4-ten |journal=[[Shōsetsu Shinchō]] |language=ja |publisher=[[Shinchosha]] |volume=43 |pages=142–145 |doi=10.11501/6075166 |number=7(541)}}</ref>
* Japanese [[radish]]: among many varieties of vegetables eaten fresh, it is said that the flavor stands out when tasted within a couple of hours after harvesting, and called sashimi vegetables instead of very fresh salad.<ref>{{cite journal|language=ja|title= kigyo to ningen: shun no yasai no sashimi wo shokutaku e no fudo sabisu-bin — Mitsui shokuhin gokyo kabushikigaisha to Iwata Sekio-shi|trans-title= Industry and individuals: Food service that flights fresh vegetables sashimi onto your dining table — Mitsui Food Industries, Ltd. and Sekio Iwata |journal = Shokuhin No Hoso |location= Nagoya | publisher= Hoso shokuhin gijutu kyokai |volume= 29|number= 2|date= March 1998|pages= 3–5|issn= 0285-4449|url= http://dl.ndl.go.jp/titleThumb/info:ndljp/pid/3326910|url-access=limited}}</ref>
* [[Konnyaku]]: cut into short thin strips resembling puffer fish meat, thus called ''yama fugu'' (mountain puffer fish) in some regions. Served with vinegar and miso, wasabi and soy sauce, vinegar and soy sauce.
* [[Tofu skin|Yuba, or tofu skin]]: while there are restaurants where customers cook their own yuba and eat while it is hot, yuba-sashi or sashimi of yuba is chilled and served with wasabi soy sauce or vinegar miso.<ref>{{cite journal  |language=ja|title= (G)Kyoto-hen: fumi yutakana "Yubani" no namayuba sashimi|trans-title=  Kyoto edition: Raw Yuba sashimi at "Yuba ni", rich in flavor |page=33|journal= Shukan Shincho|volume= 36|number= 22|publisher=Shinchosha|date= June 1991|doi= 10.11501/3378682|issn= 0488-7484|last1= 新潮社}}</ref>

;Meat
Beef, pork, and [[Torisashi|poultry]] are bought from licensed butchers and processors and served raw or slightly cooked to avoid high risk of food poisoning and parasite infection. Meat may be treated in boiling water (yubiki) or braised with a gas torch (aburi). Served with [[ponzu]] citrus vinegar.

* [[Chicken meat]] (''toriwasa'') is thinly sliced [[Nagoya#Cuisine|Nagoya]] [[Cochin (chicken)|kōchin]] flesh, liver, heart and gizzard.
* Chiragaa: boiled face skin of pork,<ref>{{cite dictionary|title= Chiragaa |dictionary= Digital Daijisen plus}}</ref><ref>{{cite book |title= Okinawa suro fudo okoku: karada to kokoro ni hibikiau, furusato okinawa no aji magajin |trans-title= Okinawa Slow Food Kingdom: Taste magazine of oldness and Okinawa that resonates with body and mind|editor= Okinawa/Amami Slow Food Society |location= Tokyo |publisher = Ei Shuppan|date= October 2004|language=ja |page= 29 | isbn = 4-7779-0171-8|ref={{sfnref|Okinawa/Amami|2004}}}}</ref> served with vinegar and miso sauce, also served as Okinawa cuisine.
* [[Goat meat]]: [[Okinawa prefecture|Okinawa]] cuisine, served with soy sauce and grated ginger.<ref>{{cite book|editor= Tokai seikatsu kenkyu purojekuto Okinawa chimu |title= Okinawa ruru: riaru okinawa-jin ni narutame no 49 no ruru |trans-title= Okinawan Rules: 49 rules that you should master before becoming a real Okinawan|publisher = Chukei shuppan / [[KADOKAWA]] |year = 2009}}</ref>
* Horse meat: offered with grated garlic and soy sauce.
* Mimigaa: boiled ears of pork, also served as Okinawa cuisine.{{sfn|Okinawa/Amami|2004|page=29}}
* Offal: advised to buy from meat processors or restaurants with licenses, as fatal food poisoning happened in Japan with beef liver.{{Efn||name=bliver2012|group=}}{{efn|With cases reported in 2012, [[Ministry of Health, Labour and Welfare]] banned beef liver to be served as sashimi after 12 cases of food poisoning was reported.<ref>{{cite journal|title= Nenkan wazuka 12-rei no shokuchudoku wo nakusutame, shomin no tanoshimi wa ubawareta: "Rebasashi" wo kinshi shita Korosho no oobaka kisei |series= Honshi "Shiroari kujotai" ga iku |trans-title= part 13: The pleasure of the common people was taken away to eliminate only 12 cases of food poisoning a year: ban on beef liver sashimi, an absurd measure by the [[Ministry of Health, Labour and Welfare]]|publisher= Shogakukan |journal= Shukan Posuto|volume= 44 |number= 20(2180)|date= 2012-05-18|pages= 47–49 |language=ja}}</ref><ref>{{cite book|last= Taniguchi|first= Natsuko |year= 2013|title= Sayonara rebasashi: Kinshi made no yonhyaku-sanjūhachi-nichikan|trans-title= Goodbye, liver sashimi: 438 days to ban|location= Tokyo|publisher= Takeshobō|series= BAMBOO ESSAY SELECTION |isbn= 9784812495933 |oclc= 853442433}}</ref> The regulation was tightened in 2015 and pork liver was added to banned offal.<ref>{{cite news|url= http://mainichi.jp/shimen/news/20150527dde041040019000c.html|trans-title= Raw pork lever: Ministry of Labor Bans, starting middle next month|title= Buta no nama rebā: Teikyō kinshi Kōrōshō, raigetsu chūjun kara |language=ja|newspaper= Mainichi Shinbun |date = 27 May 2015}}</ref>|name=|group=}}
* Wild meat: boar as Okinawa cuisine consumed on [[Iriomote Island|Iriomote]] and [[Ishigaki Island|Ishigaki]] islands and boiled meat is served. Deer meat.

;Others
* [[Fishcake]]: one among the express menu on izakaya menu, offered as Itawasa. Sliced into {{convert|1|cm|in|abbr=}}  thick strips, and eaten with wasabi and soy sauce.
* Seaweed: [[wakame]] is in strict sense not eaten raw but dipped in boiling water for a few seconds, and enjoyed the fresh green color, with wasabi soy sauce. Marinating with vinegar and miso sauce is popular as well.

<gallery>
File:Yagisashi Okinawa Naha.jpg|alt=Goat meat served raw as sashimi.|Goat meat served raw as sashimi
File:JP-47 Mimiga and Chiraga.jpg|alt=Thinly sliced mimiga and chiraga served as sashimi.|Thinly sliced "mimigā" (near) and "chiragā" (far)
File:Dolphin Sashimi.jpg|A plate of dolphin sashimi
File:Basashi (15121111029).jpg|A plate of horse sashimi (''basashi'')
File:Beef sashimi (4329731489).jpg|Beef sashimi
File:Kurosatsumadori no aburi tataki.jpg|Chicken sashimi served lightly braised as [[tataki]]
File:レバ刺し.jpg|[[Liver (food)|Beef liver]] sashimi served with sesame seed oil and salt{{Efn|Japanese regulation has banned providing or selling raw beef liver for sashimi at restaurants or stores, due to the risk of Hepatitis E and Enterohemorrhagic Escherichia coli, since July 2012.<ref>{{cite web|url= http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html|title=Japanese regulation document|archive-url= https://web.archive.org/web/20150724035815/http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html|archive-date= 24 July 2015}}</ref>|name=bliver2012|group=}}|alt=1
</gallery>